| X‐ray images for the control of eye formation in cheese H Kraggerud, JP Wold, M Høy, RK Abrahamsen International journal of dairy technology 62 (2), 147-153, 2009 | 40 | 2009 |
| Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements H Kraggerud, T Næs, RK Abrahamsen International Dairy Journal 34 (1), 6-18, 2014 | 35 | 2014 |
| Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation H Kraggerud, S Skeie, M Høy, L Røkke, RK Abrahamsen International Dairy Journal 18 (8), 801-810, 2008 | 33 | 2008 |
| Ethnocentrism and domestic food choice: Insights from an affluent protectionist market M Vabø, H Hansen, KV Hansen, H Kraggerud Journal of Food Products Marketing 23 (5), 570-590, 2017 | 27 | 2017 |
| Quality scoring–A tool for sensory evaluation of cheese? H Kraggerud, S Solem, RK Abrahamsen Food quality and preference 26 (2), 221-230, 2012 | 26 | 2012 |
| Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses N Veflen, C Velasco, H Kraggerud Food Quality and Preference 104, 104742, 2023 | 16 | 2023 |
| Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria HM Østlie, H Kraggerud, AB Longva, RK Abrahamsen International dairy journal 54, 43-49, 2016 | 15 | 2016 |
| Analysing relations between specific and total liking scores E Menichelli, H Kraggerud, NV Olsen, T Næs Food quality and preference 28 (2), 429-440, 2013 | 11 | 2013 |
| Faster focus group interviews—CurroCus Groups—An improved faster approach to collect consumer data KV Hansen, H Kraggerud Sociology Study 1 (7), 484-490, 2011 | 10 | 2011 |
| Control of cheese quality–strategies and methods for delivery of consistent sensory product quality at the point of consumption H Kraggerud Norwegian University of Life Sciences, Ås, 2011 | 1 | 2011 |
| Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of white cheeses N Veflen, C Velasco, H Kraggerud Elsevier, 2023 | | 2023 |
| Development of new technology in dairying. H Kraggerud, R Abrahamsen | | 2007 |
| White cheese-new research. H Kraggerud, R Abrahamsen | | 2006 |
| Use of sensory profiles and multivariate statistics in quality assurance of cheese D Duus, H Kraggerud, M Dahl Flavour science and technology: proceedings of the 5th Weurman Flavour …, 1987 | | 1987 |
| Improving Sensory Quality and Properties of Protein-Enriched Yogurts with a Rotor/Stator Device ÅR Grendstad, I Berget, CE Jørgensen, D Porcellato, H Kraggerud, ... Stator Device, 0 | | |
| Best of Both Worlds, Quality Improvement and Food Waste Reduction by Increasing Yogurt Sensory Shelf Life ÅR Grendstad, I Berget, CE Jørgensen, D Porcellato, H Kraggerud, ... Quality Improvement and Food Waste Reduction by Increasing Yogurt Sensory …, 0 | | |
